Creamy soup with pumpkin, ginger, cinnamon and nutmeg

This quirky pumpkin cream soup will keep you warm in cold weather. This dish is easy to prepare, and the combination of vegetables and aromatic spices will appeal to any gourmet.

• Recipe author: Artyom Gorbunov
• After preparation, you will receive 4 servings
• Cooking time: 10 minutes
• Prep time: 30 minutes
• Total recipe preparation time: 40 minutes

Ingredients

• Pumpkin 820 g
• Salt ¾ tsp spoons
• Olive oil 2-3 tbsp. spoons
• Onion 1 piece
• Chicken broth 4 cups
• Heavy cream ½ cup
• Ground ginger ½ tsp spoons
• Ground cinnamon ¼ tsp spoons
• Ground allspice ¼ tsp spoons
• Ground nutmeg ½ tsp spoons
• Ground black pepper to taste
• Sugar to taste
• Baguette 4 slices
• Pumpkin seeds to taste

Cooking method

• There are two easy ways to cook pumpkin: boil it or bake it in the oven. If you want to boil the pumpkin, pour water over it, bring to a boil, add a little salt to taste and cook until tender.

• If you decide to bake it (it turns out much tastier), then preheat the oven to 200 ℃, grease the pieces with olive oil, sprinkle with salt and cook until soft and golden brown.

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• Heat 2 tablespoons olive oil in a saucepan and add the diced onion. Pass for about three minutes.

• Then add the pumpkin puree, chicken broth, cream, spices, sugar and salt to the onion and cook for three minutes (it should start to simmer).

• The soup is served with toasted croutons and pumpkin seeds without oil.

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